Vegan Creamed Corn
Creamy southern style vegan creamed corn comes together in 20 minutes for a comforting side dish perfect for the holidays. This simple and dairy-free creamed corn recipe is made with pantry-staple ingredients you most likely already have on hand.
During the colder months I find myself craving cozy blankets, warm cups of coffee, easy feel good books, and comforting foods.
Between delicious baked pasta, homemade breads, and this hearty, stick to your bones creamed corn recipe there is no end in sight for these comforting dishes.
What is Creamed Corn?
Creamed corn in a North American dish that originally began by scraping corn off the cob and using the milky residue from the corn cob to cream the mixture.
Over time the recipe has changed to include sugar for a touch of sweetness and heavy cream for a milky, creamy finish. While most commonly made in the Mid-West and South, this dish is the perfect addition to your holiday menu.
Why We Love Creamy Dairy-Free Creamed Corn
As we get into the cooler months I am always happy to dive into a filling and comforting Southern recipe. This dairy-free creamed corn is buttery, sweet, and salty without any of the dairy. Some of the reasons we have this on repeat in the winter include:
- Hearty and comforting. With notes of butter, sugar, and salt, this vegan creamed corn sticks to your ribs and leaves you feeling full and cozy.
- Easy to make. This recipe comes together in about 20 minutes and only needs occasional stirring for success.
- Pantry-Staple recipe– This simple vegan creamed corn is made with ingredients you most likely have in your dairy-free kitchen.
Vegan Changes to Creamed Corn
There are two main dairy-free ingredients in this vegan creamed corn recipe that keep it delightfully dairy-free.
- Plant-based butter– I used Country Crock’s Plant-Based Butter sticks for the vegan butter option in this recipe.
- Non-dairy milk– To make this creamed corn creamy without dairy I used a full-fat, unsweetened oat milk but you could also use coconut milk or a plant-based heavy cream with excellent results.
How to Make Vegan Creamed Corn
Ingredients You’ll Need
- Corn– We used canned sweet corn in this recipe. You can also use a frozen corn, just be sure to thaw first.
- Plant-Based Butter- Melted and used in the base of the creamed corn.
- Sugar- Adds a little sweetness to the creamed corn.
- Flour- Mixes with the plant-based butter to make a roux.
- Salt and Pepper– A little seasoning.
- Non-dairy Milk- I have used oat milk, coconut milk, and plant-based heavy cream for this recipe and found all to work exceptionally well.
Step-by-Step Directions for Vegan Creamed Corn
- Melt plant-butter: In a medium sauce pan over medium heat, melt vegan butter.
- Add corn: Once melted, add drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes.
- Whisk in dry ingredients: After 2 minutes, whisk in sugar, salt, pepper, and flour. Cook for 1-2 minutes.
- Add plant-milk: Next, whisk in non-dairy milk.
- Boil: Bring the mixture to a boil and then cook 8-10 minutes until thickened.
- Once thickened, remove from heat and serve.
Helpful Kitchen Tools
When you are ready to stir up a batch of this vegan creamed corn recipe, here are some kitchen tools you might want on hand to help get the job done.
- Sauce Pan– Used for cooking the vegan creamed corn from start to finish.
- Whisk– For adding the flour and the non-dairy milk to the creamed corn.
- Strainer– If you are using a canned corn, you will want a handy strainer to drain the liquids from the can.
Vegan Thanksgiving Sides to Serve with Creamed Corn
If you plan to dish out this vegan creamed corn with your traditional Thanksgiving day spread, here are a few additional sides you might want to include.
- Vegan Twice Baked Potatoes
- Maple Sweet Potato Casserole
- 45-Minute Vegan Dinner Rolls
- Brussels Sprouts Salad
Storing and Reheating Tips for Creamed Corn
This thick and creamy vegan creamed corn is a great option to make ahead and save yourself some time on Thanksgiving day.
- Storing– Allow creamed corn to cool before placing in an air-tight container and storing in the refrigerator. This vegan creamed corn keeps for up to 5 days after making.
- Reheating– When you are ready to serve the creamed corn you can pop it back in the sauce pan and warm on the stove until heated through.
- Microwave– You can also re-heat this dairy-free creamed corn in the microwave in 30 second intervals until it’s heated to your desired temperature.
More Corn Recipes
If you enjoyed this vegan creamed corn recipe, you might like trying one of these vegan-friendly corn recipes next:
If you tried this recipe for vegan creamed corn please leave a rating or comment below! I would love to hear how it went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Vegan Creamed Corn
Creamy, dairy-free, and ready in 20 minutes, this recipe for vegan creamed corn makes the perfect addition to your Thanksgiving menu!
Ingredients
- 15 ounces Corn canned
- ¼ cup Plant-Based Butter
- 1 Tablespoon Sugar
- 2 Tablespoons Flour
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 cup Non-dairy Milk
Instructions
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In a medium sauce pan over medium heat, melt ¼ cup vegan butter.
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Once melted, add 15 oz drained corn kernels, canned or frozen, and cook with the melted butter for 2 minutes.
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After 2 minutes, whisk in 1 Tablespoon sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 2 Tablespoons flour. Cook for 1-2 minutes.
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Next, whisk in 1 cup non-dairy milk.
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Bring the mixture to a boil and then cook 8-10 minutes until thickened. Once thickened, remove from heat and serve.
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